Agnello Arrosto di Mamma (Lamb)

The
brothers' maternal side of the family comes from Belmonte di Sanno,
south
of Campobasso, in Italy. That region uses a lot of lamb. When
she
was growing up, her parents brought the tradition of lamb to California
with them. Here is an adaptation of her mother's recipe.

Open
the lamb so it is laying flat. Using a sharp knife cut slits
on both
sides of the lamb about ¾' long, about a dozen cuts.

Mix
the rosemary, parsley and garlic together, push about half of this
mixture
into the slits on the outside (when it is re-rolled) of the lamb. Mix
the
rest of the herbs with the Prosciutto, push into the slits on the
inside
(boned side) of the lamb. Roll back up and secure with
cooking string.

Brown
in roasting pan on top of stove with olive oil. When
completely browned,
cover, and put all in oven. Bake at least 2 hours. You need a
thermometer
to test for doneness. Some like their lamb pink, some more
done,
and the size of the roast really varies. It is best to use a
thermometer,
cook to 140 degrees for safety, 130 degrees for more rare.